Feta, avocado and tomato salad with smoked salmon and dill as a starter / entree

I have previously posted this recipe here but this is a slight more fancy variation on the same salad.

I like to make this salad for a starter whenever we have company over, especially on the hotter Summer nights.

Here's the recipe again but also with the variations that I've made.

Ingredients:

• 1 ripe avocado, halved and stoned

• 2 tbs dill, finely chopped

• 1 tbs mint leaves, chopped

• Sea salt and pepper

• 1 tbs lime or lemon juice

• 100g feta cheese, crumbled

• Half a red onion, finely sliced

• 100g cherry tomatoes, halved

• 2 teaspoons of mini capers

• 2 tbs extra virgin olive oil

• Extra dill or mint for serving

• 200g smoked salmon

Instructions:

• Roughly chop the avocado with a fork, but don't make it completely mushy. Place into a bowl with 1 tablespoon of chopped dill, mint, salt, pepper and lime or lemon juice. Put in the crumbled feta and lightly toss it all together. Check the taste and add more salt and pepper if necessary.

• Put the cut tomatoes in bowl and add the sliced red onion to it. Mix with the olive oil, salt and pepper.

• Take the smoked salmon out of the package and cut into small bite size pieces. Mix through with the remaining tablespoon of chopped dill and capers.

• Once all three components are ready, set out the number of plates that you are serving this for and place on generous spoon of each heaped onto the place (like the picture above) in the shape of a triangle.

• Serve and enjoy!

Note: this recipe serves 4 people.

This presents a very pretty plate for a starter but is also very refreshing and tasty.

If you do make this, be sure to post pictures for me to see either on Instagram - be sure to tag me with @langshipley or on my Daz In The Kitchen Facebook page.

© This work is copyrighted to Invest-Ex and Destiny's Fortunes Pty Ltd


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Crispy balsamic and sea salt kale chips

I sincerely apologize for the lack of blog posts in the last month. I had posts scheduled, then I got busy and hadn't realized there weren't anymore scheduled posts. I dropped the ball. Sorry. I'm going to do my best to get back on track, but I won't promise anything as I'm back to full time work for a little while and things might get hectic. I'm already stressing about all the other stuff I have committed to do that have to find time for, on top of full time work. :-/

These kale chips are a recent favorite of ours. They are great for a healthy, high protein snack and I find them to be quite satisfying. They are slightly sweet from the caramelized balsamic vinegar and slightly salty from the sea salt. All in all, a very satisfying combination.

BTW, the chips taste a lot better than they look!!

Here's the recipe for these kale chips. It's super simple.

Ingredients:

• 1 head kale, washed and thoroughly dried

• 2 tablespoons olive oil

• 1 tablespoon caramelised balsamic vinegar

• Sea salt, for sprinkling

Instructions:

• Preheat the oven to 175°C.

• Remove the ribs from the kale and cut into 1 1/2-inch pieces. 

• Put into a large salad bowl and toss with the caramelised balsamic vinegar, olive oil and salt. 

• Bake until crisp, turning the leaves halfway through, about 20 - 25 minutes. Serve as finger food.

If you do make this, be sure to post pictures for me to see either on Instagram - be sure to tag me with @langshipley or on my Daz In The Kitchen Facebook page. 

© This work is copyrighted to Invest-Ex and Destiny's Fortunes Pty Ltd

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